Shoyu Ramen

Ramen. 🙇

🍜 Tools

• Cooking Pot (deep enough to boil eggs, to cook the ramen noodles, and to make the soup base)
• Ladle
• Tongs / strainer

🍜 Ingredients

• Soft-boiled eggs
• Naruto, or Carrots florets
• Nori flakes, or sheets, julienned
• Cabbage, julienned or diced (optional
• Spring onion, whites, crushed
• Spring onion, greens, minced
• 1 small Ginger, peeled, crushed
• Shoyu broth
• Tare (sauce base)
• Ramen noodles,or instant noodles

🍜 Steps

***Prep Eggs

Softboil eggs

Soak in Ice water 

Peel

Set aside for plating.

***Prep aromatic oil

1. In a small pan (or saucepan), heat oil over medium-low heat. 
2. Add the green onions (save some for garnish) and ginger. 
3. Saute for 3 to 4 minutes.
4. Remove from the heat and strain out the ginger and green onions.

***Prep Tare 

In a small container, stir together the soy sauce, sugar, mirin.

***Prep Shoyu broth-

1. Mix 4 cup of water, 1 chicken bouillon cube (OR the noodles powder) and Hondashi (alternative, sprinkle of furikake).
2. Put it on gentle heat and get it warm until ready to serve.

***Prep Noodles 

1. Cook as per package instruction, BUT WITHOUT its noodles powder and oil.
2. Once cooked, take out from the water, shake off excess water. 
3. Set aside.

***Assemble

1. In a noodle bowl, mix tare (1 tbsp), aromatic oil (1 tbsp), and 1/2 of the broth. 
2. Taste and add more tare if needed.
3. Add the drained noodles. 
4. Top with chashu, green onions, soft-boiled eggs, naruto, and dried seaweed.

i ta da ki ma su !

Slurrrrrp away!!!

💡Inspired by Aaron & Claire Shoyu Ramen

💡Inspired by Marions Kitchen Soya Egg